3 Ingredient Paleo Naan (Indian bread)

**Update: If you like this recipe, you’ll want to check out my new eBook, South Asian Persuasion: 100+ Paleo Indian Recipes. In it, I have a COCONUT FLOUR NAAN recipe that is just as good as this one – and it’s nut-free. I also have other incredible Indian recipes like gulab jamun, vadas, jalebi, chicken korma, etc. Check it out!

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Yes, you read that right. I think I have invented Paleo Naan and it only requires THREE ingredients. Truthfully, it was my mom who came up with this recipe but since I’m her kid, she has given me full permission to claim this genius recipe as my own. The beauty of this recipe is that you can make this into a savory tortilla type of bread OR you can use it to make a dessert crepe! The secret is in the amount of batter you use. It’s the most versatile batter EVER!

What is Naan?

For those of you who have never eaten naan – it’s an oven-baked flat bread that you find in Indian restaurants. It’s made from white flour and baked in a tandoor oven; it comes out fluffy and soft and incredible. This batter can help you achieve that – minus the gluten. Just pour the batter into a greased or (eco-friendly) non-stick frying pan and cook until the batter is nice and fluffy. If you want to make a dessert crepe, use less batter to make a thinner crepe (see directions below).

Oh, how I have missed using naan to scoop up my stew and Indian curry dishes. A lot of Indian people eat with their hands. The naan is almost like a spoon in a way – it scoops up the meat and veggies and sops up the savory sauce. I grew up eating Indian bread (roti, naan, stuffed paratha, puri, bhatura) and so being able to recreate this has been an important part of my paleo journey. I miss eating food that I grew up with – and now I can eat these dishes guilt-free – with a Paleo twist.

Now keep in mind this is a Paleo recipe. If you’re used to eating naan every day, you’re obviously going to notice a huge difference. Just remember that this naan is good for you. And, it’s delicious.

The three ingredients that make up this magical batter are: almond flour, tapioca flour and coconut milk (the kind that comes in a can and it must be full fat). If I’m making naan (or Pizza Crust or a tortilla), then I add a bit of salt. If I want this to be a dessert crepe, then I leave it as is. This batter is great because you can add whatever you want to it. Want some garlic naan? Add minced garlic. Want to throw some spices in the mix? Do it. Want to slather the naan with some incredible grass-fed ghee? Why wouldn’t you?!

In addition to making Paleo Naan, you can also make Paleo Crepes. Cook them on slightly lower heat and don’t use as much batter. Fill the crepe with something sweet (apple butter, lemon curd, chocolate chips) and take a bite of awesomeness.

Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).

Enjoy this and make it often.

Notes

Options for Size:- You can pour half the batter onto a 9.5 inch pan and cook - then repeat for a total of 2 large naans.- You can pour ¼ cup of the batter onto your pan to make 6 small naans. These will cook faster than the large naans. - If you want to make a dessert crepe, pour the batter and spread it out as thin as you can.

- If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking.

- If the cream has solidified in your canned coconut milk, then mix well before using.

Ooo so excited to find this recipe Have you had any success in a gluten free paratha bread? I have a yummy paratha bread / Pizza recipe that I make all the time, but I am curious how to make it gluten free… Do you have any advice on what to substitute it with. Here’s a link to the paratha bread / pizza recipe… full of healthy herbs and spices… Can’t wait to experiment with this recipe

Comforting to know you can read wikipedia. An almond is still a tree nut. It might not be the same as a peanut, and may not cause the same reaction as a peanut. But it is still necessary to avoid as the potential is still there for a reaction, especially if someone is predisposed to a cross reaction (ground nuts vs tree nuts). Having said that if they are only allergic to peanuts they can be assessed for other allergies by a professional. Safer to just sub.

And once people get their body cleaned from poison, they will find, that they no longer have anything called “Allergies”, as it is not diseases at all, just like all the other stuff in life, it is just conditions… Artheritis, Asthma, Cancer etc, all reversable, and all preventable!

Peanuts are NOT a tree nut, nor are they classified as one they are legume and a completely separate allergy from tree nut allergy. I have 5 kids with food allergies. My kids are allergic to peas & lentils & must avoid peanuts because they are part of the same family – this is directly from our allergist. Being allergic to peanuts does not mean you are allergic to nuts, more likely you would be allergic to something from the same family – which are legumes. Here is a very informative site that our allergist directed us to for extra info – I already navigated to the peanut issue, now stop spreading misinformation: http://www.foodallergy.org/allergens/peanut-allergy

Almonds are absolutely nuts. Peanuts are ground nuts. All other nuts are tree nuts. And all tree nuts fit into your description, Ryan, as a drupe – A nut is a fruit composed of a hard shell and a seed…which still makes it a nut. Someone who is allergic to tree nuts cannot just experiment with other tree nuts, unless they’ve been given the “all clear” from their allergist. Additionally, if someone is allergic to peanuts, they are not necessarily allergic to tree nuts, and vice versa. Regardless, it is not something to be taken lightly. If someone is allergic to any type of nut, eating something that has nuts in can mean life or death for them. Speaking from personal experience. Grateful to see Ashley has now developed a nut-free recipe as an alternative to this one!

It depends whether you want to keep it gluten free. Oat flour is not gluten free. Despite “uncomtaminated oats” being considered gluten free due to not being contaminated by the wheat grain, they, like quinoa, contain a protein similar to gluten which, in some Coeliacs and gluten intolerants, can cause the same reaction that gluten does due to the protein similarity. If you’re a Coeliac, you’ve had it before and you don’t react, I’m sure it’s ok (Check with your doctor and dietician first!), though keep in mind, not every exposure causes symptoms but can still do damage and you probably wouldn’t want to serve it to your Coeliac friends unless you know how they react to it too. But if you’re just doing it coz you like the recipe then hey, who am I to judge, and in which case I’d have no idea.

There are also those who are non-celiac gluten sensative. They react to the same things, but their reaction in not in the gut. It causes internal inflammation, pain, joint, stiffness, etc. I know because I am such a person. I had my DNA checked to be certain.

I frequently substitute oat flour for almond flour – cup for cup – in many recipes. If you’re asking about oat flour I assume you already know all of the issues with gluten and other proteins and this is not an issue for you. I fully intended to try this recipe with oat flour – and based on my experience with other recipes I think the answer is yes.

Hi Preeti, can you tell me what brand of tapioca flour you’re using? I’ve heard from others that if you buy tapioca flour from an Asian grocery store it’s not the same – so I want to make sure you’re using a quality brand. It definitely shouldn’t be sticky – if you can give me more details, hopefully we can figure this out!

I was wondering what brand of tapioca flour do you normally use for this recipe? Is it the Rob’s Red Mill brand that you provided the hyperlink for?

I had a similar issue to Preeti when I made the naan. The outside/edges cooked well but the inside was very sticky/chewy. I bought a small amount of tapioca flour from a store that sells everything in bulk bins-so unfortunately I don’t know what brand it was.

Hi Maaza, I use these brands: Bob’s Red Mill or Now Foods I’ve heard some people have had issues buying tapioca flour from Asian grocery stores (not sure if that’s where you got yours?), so I’d stick to one of the brands I mentioned above. You may also want to try lowering the heat so that the middle cooks and the edges don’t burn. Hope this helps!

I was so excited to make these, but I came up with gooey-on-the-inside naan too. I made sure that the batter was fairly dry on top before I flipped them because I wanted to make sure they were cooked through, but still the inside was sticky. I’ve got them in the oven now to see if that will change things, but I’m not sure what I did wrong… I used Bob’s Red Mill Almond Flour and Tapioca Flour and Chaokoh coconut milk. Hmm. I wish I knew how to fix it! I really want to eat homemade, gluten-free naan!

myself as well, I used Bob’s red mill tapioca flour, and almond meal flour, and badia coconut milk, I found that I had to turn the heat WAAAAYYYYYYYY down, to like, 5 and it took most certainly forever to finish one, and still found that they could stand a good 45 minutes in the oven. Trust me, none of this stopped me from eating it though! LOL.. best of luck, look forward to the replies too!

Same here, I have used Bob’s Red Mill Tapioca and Almond flour. I’ve tried cooking it hot and fast, low and slow and everything in between. I have used whole fat coconut milk and 40% and I get the same results and I’ve tried 3 different brands of coconut milk. Crispy on the outside and almost “gummy” on the inside. I’ve attempted this on 4 separate occasions with no luck. Could this be simply because of Bob’s Red Mill?

Just made this with asian grocery store tapioca, trader joe’s almond meal, and some coconut milk. Worked reasonably well for me, just had to make sure it was super thin (spread it out w/ a spoon). Not perfect but pretty good and tastes nice.

I only had a 1/4 cup of tapioca flour substituted the other 1/4 cup equally with potato starch and arrowroot and it turned out great. Not as gooey as the straight tapioca I have made this recipe 4 times now love it! Thank you so much for creating it

I just made this recipe, but substituted the almond flour with 3 parts coconut flour and 1 part tapioca flour (I doubled the recipe so the final mix was 3/4 cup each coconut and tapioca flour and 2 cups of coconut milk). Since the coconut flour is more absorbent than most other flours, I should have used maybe 1/2 cup coconut flour to create a thinner, less sticky batter. Once I was able to wrangle the mixture into a naan-like shape, the final product was quite good and was fairly pliable, but did not hold together quite as well as naan typically does. I’m excited to continue to perfect this, and I can’t wait to try it with a desert!

Hi Jeanette,
Coconut flour is kind of the opposite to tapioca, it can go quite dry and crumbly and usually requires a lot of extra eggs. Tapioca holds recipes together while keeping them soft and pliable. I would love to know if you had a successful turnout! x

I made this naan last night and it was awesome! My daughter enjoyed it, it was her first time eating something bread-like instead of meat, veggies, or fruit. The recipe is so easy and quick, very important for a busy mom with a clingy baby. I was able to make this with one hand while holding my baby with the other, that’s how easy it was! This opens up a world of opportunities for meal ideas, thank you so much for sharing the recipe! We can’t have dairy so we brushed it with more coconut oil and it was just perfect! ^_^

Ashley, this sounds great, can’t wait to try. Any chance Rawria and I could connect, sounds like we have similar diet restrictions that our child has to follow. Would love to hear what other recipes she’s finding for egg/dairy free. Thanks for the post!

Hi Maja! I’m not sure there is a good substitute for tapioca flour; tapioca is unique in that it adds a bit of chewiness to the bread. That said, I suggest you play around with this recipe and have some fun! I plan to try out different ingredients – if I find a good sub I will let you know

Maja, I’ve read that arrowroot and tapioca flours are interchangeable in most recipes. If I have enough almond flour left tomorrow, I’ll try the recipe with arrowroot flour to see how it turns out and let you know.

Do you have any Asian markets in your area? They are known to carry tapioca flour, sweet potato flour, etc and usually way cheaper than health food stores! That is where I had to buy these flours when I lived in Germany. (P.S.-waiting on my daughter to wake so I can try the recipe with the arrowroot, she sleeps on my lap. I haven’t forgotten!) ^_^

Ok, I tried it with the arrowroot flour and it works, but is slightly gummier than with tapioca. Also, the batter was runnier than with tapioca, so the naan is thinner, more like crepes or tortillas. They are still flexible and sturdy, and tasted the same. I added some peppermint extract and carob powder to half the batch and made mint chocolate crepes 😉

Were you happy with the final product subbing arrowroot for tapioca?? Searching for a tortilla alternative for my five year old son. Tapioca, rice flour….all of those subs in gluten free baking actually spike his blood sugar higher than standard wheat/white flour :(. I made tortillas from almond flour, arrowroot, water and salt and they tasted great but they were not flexible enough to fold. Maybe the coconut milk will make the difference!

Robin,
I’m trying to make low carb/gluten free for my celiac mom and diabetic dad and me ( who is gluten intolerant and diabetic). Is arrowroot lower in carbs? I know the almond flour and coconut milk are lower carb. I made these as is and my parents raved about them. So, I would love to make these even lower in carbs because I can see my dad trying to use them for everything.

Wow, I didn’t know there were so many people searching for a gluten free low carb bread-like substance! I gobble down white flour okay, but have used MANY different starches as thickeners etc. I seem to have a bit of an obsession with this food group. Anyway, I thought I’d throw out a few suggestions, mostly from the world of Asian cooking. Have any of you tried lotus root flour/ starch, water chestnut starch, mung bean starch, sweet potato flour? I have NO idea of the carb levels, presence of gluten etc, just trying to throw out various starch / flour suggestions I am aware of. Has anyone used nagaimo flour (it’s a tuber from japan which is used to make okonomiyaki – I found a bag of nagaimo flour in a large mostly Korean oriented Asian food store)? Has anyone used konjac(glucomannan) flour? How about sago (palm) flour / starch? Do not use sabundana as sago flour, because it is actually made from manoic(cassava) roots, which makes it tapioca (!). Any one used taro flour (imagine purple naan!)?

As you can see, there are multiple flours / starches out there that have not been mentioned here… there are there are besan(chickpea flour), several other legume “flours” from India, rice flour, sorghum, millet, and teff flours, mesquite flour, chestnut(tree) flour, cattail starch and pollen “flour”, acorn “flour” etc etc etc…. This naan recipe sounds killer and very easy; surely some of these exotic starches / flours can be successfully combined to make a flat”bread” using this basic recipe! I am severely debilitated at present or I would go into my kitchen and try some of these different “flours” in the recipe – I would love to hear of any other starch mixtures that have been tried in this recipe!

so so SO SO SO GOOD!!! just whipped these up for lunch, and we LOVED them! I feel like they’ll function more as a tortilla in my house than naan…they beg to be filled with yummy things! they hold together super well. I couldn’t resist adding some raw cheddar and making a quesadilla with salsa and avocado…oh dear me…crazy delicious!

Breanna, that’s awesome! I’m SO glad you love it and that you’ll make this often! That quesadilla does sound crazy delish – I think I’ll make one tonight Thank you for letting me know how it turned out!!

Hi there! Hmm, if she is allergic to coconut then you clearly can’t use coconut milk. The thing is that the canned coconut milk is very thick and so replacing it with almond milk or regular milk won’t give you the same consistency. I think it can be done but you would need to adjust the proportions – try adding a little milk at a time until you have a pancake-like batter. As for using butter as a replacement – I have no idea. If you try, please report back!

I tried the recipe out with almond milk tonight and it worked out great! @myheartbeets, I took your advice and used less than a cup of almond milk and it did the jerrrb. Note, came out a bit jelly-like but I haven’t tried the recipe with coconut milk so I have nothing to compare it to.

I think I found you on Pinterest.
This truly is a wonderful recipe — endlessly adaptable — I can see it as a substitute for hamburger buns and also as an accompaniment to lots of mexican dishes. The end result is so puffy and flexible well done!
Thank you for posting this — this recipe needs to go viral!
Also looking forward to exploring all of your other recipes.

Thank you so much for this recipe! I am so tired of throwing out grain-free experiments when those ingredients are expensive! I made this tonight and it was a hit… even my picky husband like it. I did add a tablespoon of coconut flour because the batter seemed thin.(but I used a 8.5oz package of coconut milk) and they came out awesome. I could see using this thin and filled with fruit as well. Tonight it was used as a tortilla for fajitas and I truly loved it! Thanks again!

Hi Kelly All my recipes are gluten free – I hope you signed up for my newsletter. I’m friends with a lot of gluten-free bloggers too. If you like me on facebook, you can see even more recipes: https://www.facebook.com/MyHeartBeets

Holy WOW! This is delicious! I’m a Nutrition & Fitness coach who likes to try recipes for recommending them. I also lead a pretty low-carb lifestyle for blood sugar reasons. This one is a winner and I’ll be giving it the thumbs up to my clients for sure!

Just made this using a half cup coconut flour and ahalf cup arrowroot starch because that is what I had on hand. It required 1.5 cups canned coconut milk. No surprise that it made 3 naan. I was so happy to see this on the Just Eat Real Food Facebook page. My husband is Nepalese and this kind of thing has been missing from our diet since going paleo. This is a very good replacement! Soon I will try it with garlic or maybe even make onion kulchha.

I would like to make a nut-free version of this as well. I was so excited to see egg-free only to be bummed out by the almond flour. Oh well, I’m used to it by now. It’s tough to do paleo without nuts and eggs. Keep me posted! Thank you.

You could also try ground, raw sunflower seeds. My son is allergic to peanuts, and before we were cleared to eat almonds, we used “sun-flour” as an almond flour sub all the time. It does work best in recipes where there is a longer bake time, so low & slow with this recipe might be better (or a quick sear & then bake?) Just a thought, but for all those with nut allergies, just wanted to suggest sunflower (allergies are so hard!!)

I just tried it for the first time and realized when I began that I was out of almond meal/flour. I subbed Millet flour instead for the Almond and it still turned out well. My husband asked for more and was disappointed when I told him that was all there was.

OMG!!! I just made these for the first time like tortillas. I had the first two with melted butter. Another two with beef carnitas, hot sauce and sour cream. I am in heaven! It was so easy to make with 3 ingredients. Ingredients I always have on hand. Yum! Thank you!!!

Just tried ur recipe! Wonderful! I opted for savory and added some garlic powder and celery salt and it was great. I think I’ll add some Parmesan cheese next time. And u can believe me, there will be a next time. Thanks for the recipe.

I LOVED THESE! Thank you so much for the recipe. I can’t have eggs so I was so excited to find a crepe AND a Naan substitute. I just wrapped up carnitas inside and ate the whole thing. Well not the whole batch. Saving some for the man
My son will also be ecstatic. After we found Rudi’s tortilla’s he said it pretty much revolutionized his life. How much so with these!!!! Easy enough for a bachelor to make. Thanks so so so much.

Erin, there’s no such thing as a dumb question! You don’t have to refrigerate it – but I do suggest mixing the canned coconut milk with a spoon before you use it. That way the creamy part mixes with the watery part

Just made these. They are delicious! Unfortunately by the time I had finished making them I turned around and the curry had all been eaten! I am also going to try Scott’s Big Pancake. Sounds like the Dutch pancake I used to make years ago with apples and cinnamon baked in it as well.

My very picky nine-year-old gluten free son ate the naan all up and did not leave even a crumb for his gluten free mom! Guess I’m gonna have to make some more! So worth it to see that his choice of good tasting gluten free foods is expanding! Thank you!

Hi Amy! You can find almond meal at most grocery stores in the organic section. You can also try ordering it online by clicking on the link in my ingredients list. I’m not sure about raw milk cream but if you try it out, please let me know how it turns out.

Thank you so much for this recipe Ashley! I’m not Paleo; I’ve been on Atkins and miss bread dearly! I’ve lost 21 pounds so far and want to loss 15 more. I was nearly at the end of my burnout rope and found your recipe. This Naan is fantastic! I added a few yeast flakes to give it the authentic bread taste that I love and plan to use this recipe for a pizza crust. Thanks so much… your commitment to clean eating has provided a needed and delicious alternative!

This recipe is amazing as I am gluten and starch intolerant. I have experimented with almond substitutes (I can use almond meal) and have found chickpea flour works really well if you can get it. We can get it in Australia. Thanks so much for an amazing recipe! Sharon

Thanks, Sharon! Yes, you can actually make bread with just chickpea flour and water – it’s not “Paleo” – but I think I plan on doing a post about this soon because it may help people in your situation!

I have made this recipe a few times. I have had success with arrowroot and tapioca flours but do not substitute with pretty much anything else. This is the “glue” that holds the recipe together.
I have used the canned coconut milk and it is the ONLY liquid I have had work. The thinner coconut/almond/rice milks that are made for drinking/cereal (in a carton) do not have the fat content to make this work.
I also track my calories on MyFitnessPal and this is the nutritional info that it came up with:

Servings 4
Calories: 188
Protein: 4g
Fat: 18
Carbs: 6

I have been trying to create a lower cal version of this but this original recipe is always SO MUCH BETTER. Thank you for this recipe. I love it and use it all the time. And who doesn’t love a “mix and pour” bread recipes?!?!

I made these to go along with the amazing crock pot curry chicken. However, I substituted the almond flour with coconut flour (only because I was out of almond). They weren’t bad but a bit to oily and more like a crepe. I can’t wait to try this again with the almond flour!

I love this!!!!!!! I am so geared to making this for my family. I grew up eating rotis& naans as a staple but ever since I went paleo I had given it up. But I am so glad u figured this out. Happy happy me! Thanks & did I mention u r awesome! Love all ur recipes.

Hi Ashley, just found your blog. I am on The Paleo Diet, to loose weight, and quit eating garbage….I love your Naan recipe, love the idea, but mine come out crispy outside, but so gooey inside…Used the right products…should I cook it longer, or stick them in the oven.
Thanks
Babs DePue

Hi Babs! Glad you found my blog and happy to hear about your health journey! Have you seen my Naan FAQ page? That may help answer your questions. The oven might not be a bad idea if they’re still gooey inside. Let me know if you still have trouble!

THANK YOU! THANK YOU! THANK YOU!
I have been searching everywhere for a good crêpe recipe. Each Christmas morning my dad makes crêpes with berries and cream and I was not about to go a year without it. I am on a “loose” paleo diet and egg white free for health reasons, so I was ecstatic to find this recipe. Even more so when it’s so delicious! Judge all you want, but it’s so good I had it for dinner last night with raspberry compote and coconut whipped cream… And again for breakfast.
I will forever be grateful for you and your recipe!

I found this a while ago and wanted to make it on the spot – too bad the only ingredient i had on hand was the coconut milk at the time
since i got the rest and make it tonight, a little leery, cause hubby usually will eat what ever i make but may not be a fan. To my amazement he was ecstatic!!!! now i have to make more
GREAT recipe, will have to link you my website if ever i geet to it…:D THANKS!!!!!

I thought that these were REALLY good. I made a double batch to go with chicken tikka masala and some veggie saag. The one thing I did notice was that they are on the doughy side. I tried cooking them on low for longer and it didn’t seem to help. I loved how easy they were to make and they will surely make awesome crepes! They definitely held together for eating curries.

I would love to try them with roasted garlic and or Parmesan as another reviewer said. Thank you for this.

Love the Naan bread recipe!!! Recently had to go through trial of being gluten, wheat, dairy, soy, egg, and sugar free – this recipe hit the spot with me and my three girls!! Thank you for such a wonderful recipe!

These are INCREDIBLE!!! These do not taste like a Paleo hack. They taste like an original recipe.
I made them to go with Tikka Masala instead of rice, because we are on a 21 Day Sugar Detox, and my whole family was blown away.
We plan to use them as tortillas for tacos, to hold pulled pork, to slather with Nutella for an occasional treat, and the list goes on.

I have one left that I have claimed for some chicken salad for lunch tomorrow.

Thanks!! This is a game-changer for my family, and we have tried sooooo many things before.

Rebecca, I’m SO happy to hear that you and your family love the naan!! Thank you so much for your comment – totally made my day! So glad to hear that you’ll be making this recipe often. I’m not sure if you saw but I posted a paleo samosa recipe using the naan batter today And I plan to post empanadas on Friday. Maybe your family will like those too

Is there anything that can take the place of any starch. I cannot have any starch, period at all. So, I have been trying to figure out what could take it’s place. Egg protein or Egg whites? Sunflower Lecithin? Do you have any ideas. I’ve done some research, but so far not sure what would take it’s place.

Just made this with coconut flour instead of almond flour and you’ll need to double or triple the liquid. I only had a cup of coconut milk (I make my own) so I just added water until the batter was about the consistency of pancake batter. This might be a little too thin though as the results are turning out crispier than naan.

JUST found your website, and tried these. They were kind of awesome.. But gummy at the same time, are they suppose to be like that or were we not cooking them enough? The flavor was great, but texture was definitely not fluffy. Thanks

Made these last night as tortillas for tacos. They were delicious. I used regular coconut milk, not canned and made them a little thinner. The only issue I had was keeping them warm. Put on a cookies sheet in the oven on warm and they got a bit soggy. Maybe ajust right on the rack would be better. Will definitely make again! Thanks for the recipe.

I also tried the Naan bread recipe with fajitas tonight. I thought it turned out well and tasted great. It was gummy though, and that made me worry that it was under cooked, even though I cooked it for a long time. I would like to make this over and over. Can someone tell me if it should be a bit gummy inside? Is it the tapioca? Thanks.

Hi Dino! It should be chewy but not gummy/undercooked. I’d suggest lowering the heat and cooking it for a longer period of time – it’s pretty hard to overcook the naan when using low heat. Also, make sure you’re using a 9.5 inch pan – if the batter is too thick it will take longer to cook. I hope this helps!

I just wanted to say thank you! This recipe is soooo good and simple. It was a runaway hit at breakfast this morning. It’s opened up a whole lot of food possibilities for my family who are definitely missing tortillas and bread on our paleo adventure! Grain free has helped our bodies feel so much better but I still want to make my guys happy. This simple recipe is a great help! Thanks again. I love your site.

omg, these are delicious and so easy. i was wondering if there are any ways to up the nutritional value/reduce the carbs – i can’t have too much tapioca flour (which is so essential to giving that wonderful stretch). any ideas?

My husband and I are making this right now! This is our first plunge into the Paleo/GF/Whole Foods World. We are loving the flavor and can’t wait to add and play with this to add our own special flare! THANKS!

I’ve had this recipe pinned for a while and just got to make it today (as I’m pairing it with the tandoori chicken thighs recipe from Nom Nom Paleo and the cucumber raita recipe from Creatively Paleo) and OMMMMGGGGG. I combined some ghee with some chopped garlic and slathered it at the end to make garlic naan, SO GOOD! Thank you so much for putting together this recipe 😀

I made these naan last night and I could’ve cried they were so yummy!! And so easy to make! I was shocked! I’m going to make some more this weekend and have some cheese and salsa on them! yummy!!!
Oh and I’m trying those empanada’s too! Can’t wait!
Thanks!

Hi Ashley,
Just wanted to let you know that I tried your recipe replacing the tapioca flour with chickpea/garbanzo flour and it worked! Texture was a little different (more breakable, less foldable) but still completely usable as a naan. I LOVE the original recipe – however I had my Mulligatawny all ready for Meatless Monday when I realized I had no tapioca flour left – crisis! Especially considering how much my husband loves your naan recipe Thanks!

Amy, that’s awesome – so glad you made it work for you! You can actually also make a flatbread using just garbanzo flour and water – we call it “besan ki omelette.” I made a paleo version here, but if you read my notes you can see how to make it using just garbanzo flour. Thanks for reading my blog

Thank you for this recipe!
I tweaked it to use the ingredients I had on hand and the time I could afford
I doubled the ingredients, but used a good sized dallop (1/2 cup?) of sour cream in place of the coconut milk, and then thinned it with water to be a pancake batter consistency. I added some salt. I baked it in the oven at 400 in a 9×13 pan (first I melted some butter in the hot pan before adding the batter). Then I just cut it in slices. My husband and kids LOVED it!! My oldest was calling it ‘manna’. LOL!
Thank you for sharing!!

INCREDIBLE! I have been craving naan for years, since my celiac diagnosis. I almost cried when I found the recipe. And the results did not disappoint! Mine was a little doughy, but delicious with the garlic and ghee I spread all over it. I’m sure the texture will improve on my next batch.

I can’t wait to try more of your Indian recipes! Delightful foods like this make a paleo diet so enjoyable.

Love, love, your recipes! I made these but they keep coming out doughy. I’ve cook them for almost 4-5 minutes on first side & 3-4 minutes on second side and they are crunchy on the outside & doughy on the inside. My non-stick pan is no longer non-stick so it’s a caphlon pan that is as heavy as a cast iron pan. I’ve been using coconut oil so they don’t stick. I use Honeywell almond flour, very finely ground, & bob’s mill tapioca flour. Should I be using Bob’s mill almond flour or is it something else I’m doing wrong?

I found out tonight why it was coming out doughy! I was using a skillet that measured 7″ across the bottom & 9″ across the top. I changed to a 9″ skillet across the bottom & only lightly greased the pan with coconut oil while it was cold. It made a hug difference…the bread came out dark golden brown, flakey in the areas that puffed up & chewy, not doughy, in the other places. I also had to cook each side about 12 minutes, the skillet is a very heavy duty one, on our gas stove top. I ate the first one all by myself…it was so good! I shared the second one with my husband! Thank you!

A friend told me about this recipe today — I couldn’t wait to try it. So easy, and the whole family loved them. I doubled the recipe, then made them smaller after the first big one was hard to flip — silver dollar-style dollops, 4 to the pan. Made it easier and faster to fill waiting hands, too!

I think I love you. I’m Indian too and just started my paleo journey because my husband wanted to try it out. I’m a holistic health coach so have always been curious about it. But I miss my naans and puri and rice as well. THIS would be perfect for any indian curry. Thank you x

Just tried this one! OMG – it’s soooooo good! Make sure to have a major non stick pan, as I tried it in a stainless steel one and it stuck real bad, but on my non stick it was amaze balls! Kids, husband & I are addicted – yew!!!

I’ve made this recipe so many times now. Always a hit. Last night I decided to try it out for tostadas. Cooked them in the pan like normal then threw them into the oven at 350 on a baking stone for about 15-20 mins. Perfect tostadas! My next attempt I’m going to try them as chips.

This is a great recipe – the consistency after being cooked is absolutely perfect. Just FYI, I have tried substituting other flours into this recipe, but the tapioca and almond flour combination works the best by far. I have substituted regular milk for coconut milk on many occasions and that’s worked just fine.

This is hands down the BEST paleo naan recipe!!! It has honestly given me a glimmer of hope that there are delicious paleo “bread” recipes. I tried making it last week, and I have been bragging to everyone to try it ever since. A friend of mine was fasting for Passover and he was floored that he could eat it! I even made crepes with the recipe by adding just a bit more coconut milk as well. My husband and I loved it!! Thanks MyHeartBeets!! You’ve made our family very happy!

These are amazing! LOVE them! I too have craved naan bread. They are delicious, super-easy and very filling/satisfying, yet they don’t make you feel heavy inside like most bread does- instead you feel good! Will no doubt be a staple of my diet.
HOWEVER mine are not turning like they should – they do not rise and, while crispy on the outside, they are completely flat, plus doughy/uncooked -like on the inside. Any suggestions to make them rise? (I tried adding baking soda – DON’T try it – it tastes awful and doesn’t work.) I’ve made them 4 times – trying low heat, yet they are completely flat. My batter is very thick and I have to spread it – is this normal? Any suggestions would be appreciated.

Jeanie, maybe you can try lowering the heat once the outside becomes crispy – that way you can cook it for a longer period of time and allow the middle of the bread to cook all the way through. Every stove is different so cooking times vary. I hope this helps!

I made this and it was absolutely delicious , I used almond meal and low fat coconut milk (which is what I had in my pantry) My husband said “I would choose this over a wheat naan anytime!” success! I will make it with the actual ingredients next time, I’m sure it will be even better. Thank you so much for posting this!

THANK YOU THANK YOU THANK YOU. I grew up eating Indian food because my best friend’s family was born and raised in India and I so miss Naan. Can’t wait to give this a try…and check out your curry recipies because I am a bit hopeless at cooking Indian food. : )

Made these last night to scoop up sloppy joe filling and they were amazing, my family loved them. My kids asked if we could have leftovers tonight….sure sign of a great recipe! Used the leftover naan this morning to make breakfast burritos with eggs, sausage and salsa verde….amazing!

Kristin, I love sloppy joes! So happy to hear that you all loved the recipe and that your kids wanted leftovers! Hope you’ll find plenty of good uses for the naan Let me know if you try out any other recipes!

Love to cook, try very hard to make healthy dietary choices. Came across your recipe for above, BAM!!! Out of the park!! Love, love, love!!! Thank you! FYI, I’ve never posted on a blog, so unsure if you will receive.

I love❤️❤️❤️❤️ this bread!!! I am on a diet and have been craving bread so bad! This tastes incredible! I had to change a few things bc I didn’t have them, I used arrowroot flour instead of tapioca and Greek yogurt instead of coconut milk. It came out awesome!!! Just used it as an English muffin for my eggs and I am so making tacos tonight! I love this recipe!❤️❤️❤️❤️ Thank you!!

I just made these tonight and they are incredible. I did not expect them to taste as good as they did and I really felt like I was breaking some serious rules. I sauteed some ground beef and topped it with some caramelized onions and piled that on top of then naan. YUM! Thank you so much for the delicious recipe!

What did I do wrong, TWICE?! I mixed 1/2 c almond flour, 1/2 c tapioca flour & 1 c coconut milk. Heated 8″ pan with coconut oil & put a thin layer batter in. I waited & waited (first time @ 3-4 mins & second time @ – both times got a glue glib that I couldn’t get a spatula under to flip. This was a huge expensive naan FAIL!

Emily, it could be that the naan was too thick and not cooking properly. I suggested using a 9.5 inch pan in the recipe so your 8inch may be too small. You can try a larger pan and pouring smaller amounts of batter and see if that works for you. I’m also not sure what type of pan you are using – I use eco-friendly nonstick.

I am loving this recipe. So simple and so versatile. I’ve made dessert naan with chocolate chips and nuts, and also savory breakfast naan with bacon and a little cheese. So delicious. I am going to try it as a tortilla for tacos, too. Thank you for this recipe.

I am munching on these as I type, made them for the first time today and I just had to comment straight away -wow! They are amazing! Thanks so much for this recipe. The chewy texture reminds me of the parathas I ate while in India! yuuuum

I’ve been making these every week ever since I found your recipe (in Montana). And now I’m spreading the love in Texas with my daughter and several of her Crossfit and Paleo friends! Thank you so much for this recipe! Love it for chicken or beef tacos, and with Nikkis Chocolate Hazelnut Brownie coconut butter and Artisana Cacao Bliss. (Similar but different taste and texture). Love love love your Naan!

Hi Mimi, so happy to hear that you love the naan! Thank you so much for the lovely comment – and also for sharing my website with your daughter and her friends – I really appreciate it! I’ll have to try that hazelnut brownie coconut butter, it sounds incredible

I was going for thick tortillas rather than naan, so I used 3 T batter for each one and spread it out to a 6-in circle. These proportions made 8 tortillas.

I had to turn the temp. down from medium to medium low, because they were getting a little too brown and crisp before they cooked through, but once I did that, they were FABULOUS. Even my hubby–who usually prefers to skip the bread rather than eat my grain-free experiments–said it was a winner!

Thank you, thank you, thank you!!! I’ve made this a couple of times to make samosas and then experimented and made spring rolls with it too! Oven baked them and love them. This time I actually had some batter left with no fillings left, so I thought ‘I’ll try it as the naan bread’. I honestly don’t remember what naan tastes like (too many years since I was diagnosed with CD), although I remember I loved it with curries! I used it as a wrap with paleo crumbed chicken strip, lettuce, tomato, onion and topped with paleo hummus (made with roasted cauliflower). You (and your mother) are awesome!! LOL now making another batch to go with the curry I’m now planning for tonight’s dinner!

I found this recipe during my Whole 30 and have been dying to try this since I finished- made it last night with the Paleo Butter Chicken and it was delicious!! I added minced garlic to mine and although it took about 20 min for one big naan, was totally worth the wait. Even better microwaved today with leftovers! Definitely need to try the samosas and empanadas next Only complaint is that the edges were a bit burnt/crispy but the middle was great- probably due to my pan being too big! Still delish, and the non-paleo boyfriend agrees What other filling ideas do you guys have??

I have tried this recipe a couple of times, and I am having no luck! I’m roughly 127% sure it’s user error, and that I’m not waiting long enough to flip them. Any chance you would consider a tutorial video on this? Thank you so much for this site; everything I’ve made thus far has been ridiculously good!

I just made this for the first time – yum! So exciting cause I’ve really missed bread. I didn’t have tapioca flour so used 1/4 cup each of potato starch and arrowroot flour. Also I added an egg to help hold it together. The egg and coconut milk totalled 1 cup. Worked great!! Thanks so much 😀

Hi, I made these to go with our curry we had for dinner last night and they are amazing! We definitely a hit with the hubby, and my 4 yr old loves anything that even slightly resembles bread. They were crispy n delicious and I could eat my curry with it. The only downfall is how l9ng eat takes to cook, I am a very impatient person but these were the wait. Cant wait to try more things with this recipe, thanx

Sorry if this question has alteady been asked, but our family doesn’t use non-stick pans…do you have any suggestions as what we should grease our pans with, in this case? We use cast iron and stainless steel, and I have butter, coconut oil, and avocado oil on hand. Thanks! Can’t wait to try these!!

Unfortunately these did not turn out magical for me They kept turning out thin, still wet and doughy inside, so I tried on low heat for a longer time with less batter (using a 8.5 inch bottom measurement pan) on even lower heat for a longer time and they still didn’t work,not fluffing up at all. They tasted ok and I suppose they held together, just had a really awful and unappetizing texture! Might try with a different brand of tapioca flour, but the results with bob’s were so discouraging I’m not really sure if another kind would make a difference.

Hi K, I’m surprised to hear that Bob’s Red Mill didn’t work out for you. If it’s still gooey in the middle, just throw the bread in the oven for 10-15 minutes. Doing so will get the edges crispy – it’ll be good! Let me know if you try this and how it turns out for you.

Ashley… The BEST Paleo Naan! OK, I used the recipe for a substitute for flour tortillas. Thank you so very much! The possibilities, wow! Like you said, you must use the exact same brand ingredients. I use the great ingredients I had on hand and had the same results as Preeti. Use the right ingredients… perfect and delicious.

I’ve made these a few times now so wanted to post a quick tip I learned the hard way. I used a different brand of coconut milk from last time and these came out really thin and runny. The brand I used was Goya and although it said “milk” it was more like “water.” Normally I use the Asian canned milk and they turn out great. Normally these are awesome and give us the fix we need to get thru clean living. I’ve also used them as pizza crusts! Just cooked them a little longer to make it extra crispy and then throw on homemade pizza sauce and toppings. Thank you so much for sharing this recipe!

Good to know about the milk, and what Lesa said as well. I made them for the first time this evening and used a different brand of coconut milk than normal (I usually use the Thai Kitchen or 365) and they were running and doughy. I will work on these two suggestions for the next time. They still had a good flavor, I just know the hubs won’t eat them doughy. Thanks for all the tips everyone!

WOW! no wonder i had to scroll down for so long to comment! admittedly skeptical with just 3 ingred. i made them anyway and delicious! thank you so much. being allergic to eggs and not inclined to try to make involved breads often this is the answer for wraps, quesadillas, even for enchiladas. not to mention i kept pining over the idea of crepes. tonight i get pizza! and i will make all of the other items as well. so grateful!

THANK YOU so much for this awesome Naan recipe! I made it last night to accompany the Butter Chicken (also AMAZING) and everyone loved it all! Both recipes will be going into the regular rotation to be made again and again and again! My naan was little chewy and stretchy at first, but I made it about an hour before dinner, so I crisped it up in the toaster oven just before serving and it was PERFECT!

Good idea – as I am by myself have frozen the left overs (hopefully this experiment will work, but not an expensive disaster if it doesn’t!). Have missed my naan soooooo much (one can buy it gluten free off the shelf in UK) hate the hassle of breadmaking so this made my day as I had all the ingredients to hand. Also a lover of Indian, Mexican, Italian – well everything really, so am thrilled that my life down here in Godzone has becaome a little bit better now I have found your site as celiacs are not well catered for as opposed to UK. But also am lucky to have a Fijiian-Indian store round the corner which has every sort of bulk bin flour one could imagine. And oh! – the aroma of the spices.

Saw this on FB yesterday and proceeded to stall dinner just to make these! Even though my first attempt was mediocre at best, there was not a crumb left!

I mistakenly bought THAI Kitchen Lite coconut milk but went ahead anyhow. They were very runny and I had trouble regulating the right heat with my cast iron pan… I tried different oils, and two different sized pans… they still came out sticky in the middle but so incredibly DELICIOUS! My tapioca flour is from the Bulk Barn, so I will try another brand with full fat cocomilk later. I had to keep reheating them to keep them crispy. I think these would make great tortilla substitues as well. I will keep trying

Thanks for the recipe and all the comments. Got a ton of great tips from above.

According to researchers very few people are actually allergic to gluten. For those few though this is a good website. That one guy above who is on Atkins diet and thinks this is great, it may taste great but not ever qualify for the Atkins diet, as this has a zillion carbs. I make this with tapioca flour and love it!

My boyfriend and I just made this along with your butter chicken recipe. You weren’t kidding about it being restaurant quality! When I saw how creamy and rich the sauce for the chicken was, I thought there was no way I was going to be able to fully enjoy it without a generous helping of basmati rice to pour it over. This naan was the perfect chewy companion to sop it all up though. We’re absolutely stuffed and and will definitely be making this again! Thanks for your foolproof directions!

We love this paleo naan. For me the trick is you need to let it cook for quite awhile before you flip it. It takes some practice but once I figured it out it’s been an amazing addition to our meals. We had crepes last Sunday using this recipe. And the weekend before that we used it to make empanadas. This week I used it to make pizza. It’s been a hit with my hubby and friends. Thanks so much Ashley. For this half Venezuela half Pakistani couple this is truly a Godsend! it’s hard giving up some of the foods we eat as part of the culture, so having this paleo naan as an option is amazing. We love many of your recipes. Please keep them coming. It keeps both of us connected to our cultures yet allows us to eat and live a paleo lifestyle. Wahoowa!

wow…so many comments! Ashley, this nan recipe it’s got to be good! I plan to make it this weekend to go along with your chicken (subbing it with paneer) butter recipe. I will follow your nan recipe o the dot, all I want to know is, approx. how many nan will I get, I know is about size and thickness…but any idea? I’ll making diner for 4 but we are all big eaters! Thanks!

Wow. Made these, but used an entire can of coconut milk (13.8 oz. approx., a little over 1.5 cups), so I added an extra half portion of the flours, plus a tablespoon of coconut flour because it was still a little runny. It cooked up and looks, smells and tastes like the real thing. Grass-fed butter put it over the top. Thank you!

Help – Ashley – I SO want this to work, but like some others, mine turned out oily and doughy in the middle, even though they look perfect on the outside. I will try some of the suggestions here, but any suggestions are welcome! I am using Bob’s tapioca flour, honeyville almond flour and full-fat coconut milk from whole foods on a 91/2 inch heavy nonstick pan (ceramic). I have them in the oven now to see if I can make them edible.

Hi Ashley! I’m looking for a paleo, egg-free pumpkin pancake recipe. I’ve only found ones with egg or a million odd ingredients or which turned out to be a disaster. I absolutely love your super-simple, 3-ingredient naan – use it all the time for everything from pizza to tacos to apple turnovers

So I was hoping that you – in your genius – could recommend a way to incorporate pumpkin into this naan base or to suggest something similar. I’d like it if it incorporated a good proportion of pumpkin, but beggars can’t be choosers eh?

Thanks for your marvelous, unique recipes!
Greetings from The Netherlands!

Words cannot describe how happy this recipe has made me. Made it last night with some chole and it was perfection. I did have to add a bit more tapioca flour and almond flour (which I subsequently ran out of and substituted millet flour with) than the recipe calls for, but they turned out so great. I think I am going to make large batches of these to have on hand for when I really want a piece of bread but want to avoid the gluten.

OMG, I have to tell you, I JUST stumbled onto your blog after searching for a way to cook goat meat. When I visited India a couple years ago, I learned to make this incredible green goat curry, but could not for the life of me remember how they cooked it in the pressure cooker. (which I never learned how to cook in anyways) So I first wanted to thank you for posting how to cook this in a crock pot! (which I definitely learned how to cook in). Secondly, I am so very grateful to have stumbled upon traditional Indian cooking that is Paleo friendly. I’m paleo / vegan because of a dairy allergy, and I cannot tell you how many times I’ve had to pass up the food I LOVE, such as Indian cooking, because of my allergy / lifestyle change. So again, thank you, you’re site will be one I most likely visit far more often than any other!!!

Thank you so very much for sharing this amazing recipe. My husband does not follow Paleo and has stated that this is indeed his favorite recipe. We both loved it. I tried adding minced garlic but the garlic taste didn’t really come through. How much garlic should be added to achieve a garlic taste? This was so easy to make and super duper yummy. Never a dull moment with Paleo thanks to your recipes,

Wow, thanks Sasha! That is such a compliment! As for garlic, You can try adding 6-10 cloves (I love garlic, so I use a lot!). You could also mix some garlic powder with the ghee to slather on top of the naan once it’s done!

Made this last night with garbonzo bean flour instead of almond flour–it was good. Made this today with almond flour–it was awesome. I’m not familiar with Tapioca flour but it gave a super doughy texture. Even though I keep cooking over the suggested time, I still felt like I didn’t cook it all the way through.

Hi Linda! I’m glad to hear you like the bread. Depending on your pan/stove, it can definitely take longer to cook through. As long as it isn’t “gooey” inside, it should be fine. You can also finish it in the oven if you’re worried it’s still not cooked through – see my Paleo Naan FAQ

This recipe is so versatile and so easy! I just made myself a turkey sandwich for lunch using this naan as “bread”; I sub’d sunflower seed flour for the almond as we have nut allergies in our household, and it is life-changing awesome for me! I don’t think I’ll be going back to the old stuff. Thank you again and again.

Is Tapioca starch same as tapioca flour? I used starch and it was sticky gooey on inside and droopy. Is that because I should use flour vs starch? It was still good just not as good looking as your pictures. Thank you!

Hi Michelle, truthfully, I have never used “tapioca starch” – I do know that potato starch and potato flour are different and not interchangeable. I would suggest using the brands I suggest in the post because those are the ones I have personally tried. Also, check out this post if you haven’t yet: http://myheartbeets.com/commonly-asked-questions-paleo-naan/ I really hope you are able to make this work for you!

I just made these for the first time. I love naan bread but I am going paleo. They turned out very well, look great. But they are still limp and kind of dampy feel to the touch. They are definitely cooked long enough. what is wrong if anything? Also how do I store them.? I made several smaller ones wit a small ladle kind o like sall pancakes.

Hi Janet, I would suggest reading through this Paleo Naan FAQ post that I’ve put together to better help you troubleshoot. If you’re having trouble with getting the middle cooked through, you can always put them in the oven for 10 minutes at 350°F but if you do that, they’ll become slightly crisp. As for storing, you can freeze them in between sheets of parchment paper and then just re-heat them on a pan or in the oven.

Hi Aimee! Readers have said that it will work but that it makes the bread gummier than tapioca. I personally haven’t tried it. You can read through the comments to see what others have to say. Also, if you have any more questions about the recipe, be sure to check out this link: http://myheartbeets.com/commonly-asked-questions-paleo-naan/ If you try the bread, let me know what you think!

I think this recipe is absolutely wonderful! So simple, easy and delicious! I made them for the first time tonight and followed the recipe exactly. My only concern though is that they seemed a bit gummy. They seemed dry and cooked in the pan and were browning in spots, but after they sat on a plate for a couple minutes they seemed to go a bit soggy. Do I just need to cook them a bit longer on a lower heat? I will definitely be making them again, I love that you can make them sweet or savoury.. the options are endless!!

Hi, just tried making these and I used what they call ‘almond meal’ here in Australia but checked with the online definitions and what I used is almond flour. However, when these were done being cooked, they still seemed ‘gluey’ on the inside. Is this normal or do I need change something? I can get the Bob’s Redmill almond flour/meal but it’s crazy expensive.

After I made my Naan on the stove in the pan…I put it in the oven for about 10 minutes. It comes out not gooey and has a nice crunch. Naan bread is always put in the oven to bake a little. Hope that helps!

does it have to be canned coconut milk? will So Delicious coconut milk not work for this? im a paleo newbie only been at it for a month so im still learning all the differences in ingredients
thanks in advance

Thank you SO much!!!! I am so glad I ran across your blog. My youngest daughter is allergic to wheat. She used to live on Naan bread. After she was diagnosed…it was not longer allowed in her diet. Until, NOW. I made her some today and she LOVED it. I also made her a pizza. You are brilliant!

my girlfriend is celiac (and allergic to white rice flour) so we’ve tried so many different bread recipes for her but i must say that this was not only the easiest, but probably the best. this recipe has single handedly changed the way i can cook for her now.

since i’m a bit anal, i figure i would share some details on how i prep it in case anyone is having issues.

– i use bob’s red mill tapioca flour (which is the same as tapioca starch).
– i use trader joe’s almond meal (it not as fine as almond flour)
– i made this twice with 2 different cans of coconut milk from my super market. both were spanish companies (one was iberia and i forgot the other one but definitely a no-name smaller brand) and both were on sale for .99 cents

i have an electric stove so i put the setting to between 4 and 5 (my stove goes from lo-2-3-……-8-9-hi).

before mixing the coconut milk with the dry ingredients, i mixed up the milk with a fork to make sure the pulp and liquid are all combined. i mixed the batter and poured in a 1/4 cup to a non stick pan (with no butter or oil) just like ashley says to do.

first time i made it, the stove was on setting 4 and it took about 4 mins on the first side and 3 mins on the second. it was a bit light on the crisp factor and color but was still cooked through. the second time i made it, i increased the heat to 5 and it gave me the nice crisp bread with darker marks and tasted even better – almost like a chapati. this took about 3 mins on the first side and then 2 mins on the second. but like ashley said, all stoves are different so this will require some experimentation.

the first time i made it, the batter was not runny but not thick either. the second time, the batter was slightly thicker. when i cooked them both times, while cooking the first side, the top was still moist but solid when i flipped them. nothing was running off.

the amounts in the recipe made about four 6-7 inch slices.

some thoughts – again, this is a tremendous recipe. since i used almond meal and not finer almond flour, the color of the bread was a bit more greyish in color. i suspect a finer almond flour will give it a more yellowish/brown color. but the taste was still great.

if you let it sit for a little bit, it will get soggy/limp. i just popped it back in my toaster oven (on a low toast setting) and it crisped it right back up. i was eating these things plain and they were still great. the texture and stretchiness mimicking real naan bread still blows my mind.

i used this for an empanda like the other recipe on this site and my girlfriend liked them…alot. (i made my own filling so i can’t comment on ashley’s recipe). i mean this really opens up an entire world of stuff – i can’t say enough how blown away i am with this recipe. i’m already planning some apple pie pockets, pizza pockets and a calzone.

good luck everyone in their attempts but for me, this is a thumbs up 5 star recipe b/c of not only how easy it is to make it, but the taste and texture.

This turned out amazing. I added garlic powder to mine, in hopes that it would taste similar to the garlic naan at our local Indian Restaurant. O.M.G. This turned out soooooo much better than them. I am impressed.

I used Bob’s red mill almond flour and tapioca flour. I also used a cast iron skillet, which I think makes a difference.

Anyone considering making this NEEDS to give it a try. I live in China and only had quick access to sweet potato starch and whole almonds in my pantry. I was so eager to give it a shot that I literally busted out my pestle and mortar to make the closest thing I could to almond flour. Because I wasn’t using tapioca, I needed a binder, so I used one egg yolk beat into my measuring cup and topped it off with coconut milk until it hit one cup. On the side of some green curry meatballs, this was perfect, even with the grainy texture of the almond. No eggy taste. I’ve ordered some almond and tapioca flour and can’t wait to give your original recipe a shot!! Thanks for the innovative recipe!

Great, hope you like it! As for the subscriber pop-up, I’ve noticed that a lot more people DO subscribe when I have it up and since I provide a free service that helps people, I don’t have plans to remove it at this time. I think it does more good than harm. You certainly don’t have to subscribe though!

I am not sure how these are carb friendly, tapioco flour/starch has 28 grams of carbs per 1/4 cup, this recipe asks for 1/2 cup and makes 4 pieces of bread… that is 14grams of carbs per piece Am I missing something?

I am very new to anything Paleo (I actually googled it) and I just tried these For dinner with your Butter Chicken. It was the first time I tried to cook Indian from scratch and found it easy quick and much more tasty than what you get out of a bottle. Yum yum new favourite.

I’m sure you get asked about substitutions a lot, but… I couldn’t find much about flax meal in the comments! I’m trying to eat a very low-carb, ketogenic diet. Looking at the tapioca flour, it has 26 grams of carbs per 1/4 cup, which is way too much for me. Is it possible to substitute finely ground flax meal for the tapioca? I imagine it would be a nuttier tasting naan, but I’m okay with that. I could also add a little baking powder for rise (I do this for one minute mug muffins). I also don’t mind adding an egg, if necessary. What do you think?

I decided to go ahead and just try it with the flax meal. And I didn’t have any full-fat coconut milk, so I used what I had on hand, which was Silk Almond Coconut milk, unsweetened. I also added a teaspoon of baking powder to help the dough puff a bit.

It held together well. It looked like naan, albeit a bit darker due to the flax meal, and not quite as puffy-bubbly. It was a bit gooey in the middle, even though the outsides were well-cooked, but I fixed that easily by putting it into the microwave for a minute. I think that would help any gooeyness with the regular recipe that I saw other people commenting about.

So, the taste? Ehhh… You better really like flax meal. I didn’t add any salt to the dough, so I slathered it in butter and sprinkled some salt on top. It might have been good if I had been eating it dipped into a curry sauce, but I’ll be honest; I don’t think I’ll make it that way, again. I think I’d prefer to bite the carb bullet and go with the tapioca flour. Is it really a lot closer in flavor to regular naan?

Otherwise, I might try getting some of Bob’s Red Mill low carb bread mix and doing it that way. It’s not paleo, but at least it would be low carb enough.

Hi Chanda, nope you can’t sub flax for tapioca. I actually have a paleo roti recipe that uses flaxseed meal but it also calls for tapioca. See my naan faq page for subs that might work (don’t think any are low carb). Hopefully one of these days I’ll be able to figure out a low carb flatbread!

This recipe was pretty good, but I found the flavor to be too coconutty. My son, who is not a fan of coconut, tried a bite and said that he would eat it if I could cover up the coconut taste. I added a pressed clove of garlic, which really improved the taste but still wasn’t enough to fully mask the coconut smell. Having said that, I really enjoyed eating a wrap (after years) using this recipe. My filling was buffalo chicken, birds eye chillies, cilantro and red onion. It tasted great and held up really well!

Here are some recommendations:
1. Make sure your pan is really hot before you begin. Pour the batter and then turn down the heat.
2. Press two cloves of garlic into the batter
3. Use only 3/4 cup coconut milk. An entire cup made the batter too thin.

Mine is still cooking in my cast iron skillet and looks amazing. It would’ve been helpful to have a time estimate because I don’t have a clue! What is it supposed to look like on the inside when it’s done?

this recipe is pure genius! I’ve been cooking and baking for many, many years, and I can usually figure out a pretty reasonable facsimile of what a written recipe will taste like once I read it — but this had me stumped! even though most paleo breads I’ve eaten (till now) have been uniformly awful, I *had* to try this recipe out of curiosity. I am SO GLAD I did; it’s delicious! I figured even if it wasn’t very good, I’d slather it with grassfed butter and all would be okay — well, I. FORGOT. TO. BUTTER. IT! and I didn’t even notice! nor did my housemates; it was that delicious. thank you so much! I’m about to go grab another half piece to butter. I wouldn’t do that with *any* other paleo bread recipe.

Wow, thanks Diane! The fact that you forgot to butter it and didn’t notice… might just be the best compliment I’ve ever received about this naan, lol. They’re realllly good as waffles – nice and crispy!

great but tapioca has alot of carbs and this was suppose to be low carbs. i was looking for the nutritional value…. maybe changing this to ground outmeal, flax seed meal and then coconut milk .. because if im going to go with something with carbs might as well have it passs through then keep in my fatty tissue

I cooked it on the stove in my iron skillet for nearly an hour and finally took it off because even though I had it turned on low, it was burning in spots; yet still it wasn’t completely done. Can this be successfully baked in the oven and if so, for how long?

Thanks Ashley for the awesome recipes.
I am from India and following Paleo diet but the problem is that I have hypothyroid as well. I prefer coconut flour as compare to almond flour. Can I use coconut flour instead of almond flour for naan and cookies?
I loved your Kanji recipe as well. Please upload more recipes for Indian fermented foods.
Thanks

Jas, glad you found my site! Unfortunately, you can’t use coconut flour as a substitute for almond flour because coconut flour is very unique and requires a lot of liquid. I have been working on a coconut flour flatbread and will hopefully be able to share it soon! I also plan on adding more fermented recipes

Just made these to use as pizza crusts. I didn’t have any coconut milk, so I improvised. I cannot guarantee exact amounts as I did not measure everytime. I used approximately 3/4 cup tapioca flour, 3/4 cup almond flour, 3/4 cup almond milk, 4 tsp melted coconut oil, and 1 tsp. coconut flour.
They were delicious!! The middle was goo-ey with crunchy sides. They were a little too oily, so I did have to wipe down the pan with a paper towel between each naan attempt. The middle was a little too goo-ey for pizza crusts, as I don’t think I left them in the oven long enough.
Just starting following you and will definitely be attempting more recipes in the future

For some time now, our food co-op has had only low-fat coconut milk available, so I’ve tried making this naan with it, and it has worked fabulously. Can you explain gently why we should use only the full-fat kind, please? I have made it several times already (I seem to keep eating it up! It works so well for how I like to eat) and am experimenting with other flours, spices, flavors, and such. Thank you!

Made these last night as a pita bread replacement to have with hummus. They were so yummy! I love how easy they are! I didn’t have any full fat coconut milk, but the light stuff from Trader Joes worked well. They were a bit sticky, but I figured out that I just needed to cook them longer. I made them on my electric griddle so I could make 6 small ones at one time. I think I may toss them in the oven for a while to finish the cooking process next time.

Off to have leftovers with a bit of cream cheese and blueberry compote for breakfast!

I made this with arrowroot instead of tapioca flour and was great. It was a little in the bits that weren’t cooked as much but I was in a hurry as the rest of my curry was getting cold haha.
I loved it, my partner who is a bit iffy about Paleo loved them too. Will definitely use this recipe again!

So, there was a lot of people bickering about nut allergies… but unless I missed it nobody actually offered a solution past coconut flour not being an option. For those of us who can’t use almond flour, what can we use instead? Anyone?

Thank you very much for this versatile recipe! I love all the things I can make, quickly, and easily. My kind of cookery if I can get away with it!
The comments are really helpful too and I thank all the amazing contributors and it set me to wondering if those clever and helpful people also got their thank you. So I thank you all!

Made these today and my parents ( mom is celiac, dad and I are diabetic/gluten intolerant) raved about them. It was a little gooey, but the taste is fantastic. I need something to eat some leftover gyro meat and chicken schwarma. I then made some cream cheese/vanilla/brown sugar splenda mix and topped with sliced strawberries. We are in heaven! Started dreaming of all the things we can use these for.

Hi! Just found your website and it’s brilliant. But I’m unsure of what size your cups are? Any help on were I can buy cups like yours to measure out things, such as almond flour, would be great. I’m from the U.K, though. Thank you! Can’t wait to make these naan breads.

Thank you so much for the link! And for all the really yummy grain-free recipes! I made the sesame chicken yesterday and it was sooooo yummy! You’re making healthy eating fun and easy for me, so thank you! 😀

We’ve tried the recipe twice, and closely followed the method, and also used the same brands of ingredients (I’ve checked the comments section) but it is too soft inside (sticky) on the inside. On the 1st time, we cooked it over medium heat, but it was sticky on the inside. The 2nd time, I turned the heat down low and cooked it for 30 mins, but it was still sticky.

Amy, it definitely shouldn’t take 30 minutes. To speed up the cooking process, try putting the flatbreads it in the oven – bake them at 350 for 10 minutes or until cooked through inside. That should definitely help! Please let me know how this turns out for you!

I cooked the Paleo Naan Bread recipe, it was so easy, and it did taste like the real deal. One of my favorite breakfast is Peanut Butter and I believe Ghee, Peanut Butter on the Naan bread, with French Roast coffee will hit the spot.

This is great! I made it to go along with the sloppy joe we had for dinner the other night! Was really good! I’m wondering why you haven’t made a pancake yet? Did I just miss it on the website? I saw the waffle recipe, but not a pancake one? Is there a reason? Thanks again for the great recipe!

Thank you so much for this wonderful, adaptable, easy recipe. I passed it to my mom who tried to just put the dough as large pancakes on a parchment-lined cookie sheet in the oven at 425 for 15 minutes (or 18 if you like it crispy) and it works great too!

Straight onto the sheet! Then, depending on how long you leave it in the oven it will come soft and foldable (more like pita bread) or slightly more rigid and crispy on the borders. Delicious either way! She came up with this method because I didn’t have a non-stick pan for the stove.

I was struck by the strong taste of coconut at first but what a perfect texture. They grew on me quickly, perfect to wrap around chicken. Awesome recipe! I want to try them with homemade thick cashew-macademia nut milk as that is the closest I have found in taste to full fat cow’s milk. Either way, I will make these again.

There is a definite coconut flavor here. So, I cannot see making a pizza dough with it. Anything sweet will come out very nice but savory…..not the best, not the worst. But the carbs are sky high for those who care.

I just wanted to let you know that I made the 3 ingredient naan tonight, as I have done plenty of times. Tonight though, I made it in my pizelle iron. Crispy little 35 calorie wonders of deliciousness! Amazing- thanks for the recipe.

OK, So I wrote you two comments last night on the peach and prosciutto pizza recipe. I did more research on your blog and found this recipe and your FAQ blog and video on making this naan. So I tried to make that pizza crust a 3rd time. This time I made 3 crusts instead of the one big one (I have terrible frying pan flipping skills) and it turned out great! I baked them on a pizza stone and they were nice and crispy around the edges and a little (not too much) soft in the middle. THANK YOU for this recipe. I recently decided to go grain free and kinda paleo. I have been DYING for some kind of bread in my life to keep my from jumping overboard the sanity ship. I’m not vegan but I can’t stand all of the constant meat recipes I see on so many paleo meal plans and blogs. I’m a meat-less…er, less-meat paleo eater I guess. I’m trying your tahini freezer fudge right now and will be sure to let you know what I think once it is frozen.

I just made these to make falafels and let me tell you, they were the best tortillas (or tortilla like food) I’ve made since we started our gluten free diet a year and a half ago! I do try to watch the carbs though and was sad to see the tapioca flour was packed with them. Is there a substitute I can use for it?

Either way I’d like to give you a big thanks! This recipe is delicious!

Loved the Paleo Naan after 6 weeks of no bread, rice or wheat! The texture and taste was fantastic! I doubled the batch and stored the left-over in the fridge. Next day cooked the rest of the recipe but it was gummy. It was great the first time so I guess I’ll just make it fresh each time. What a great addition to my Paleo diet! Thanks, Ashley!

This is a very tasty and easy to make. I have a suggestion regarding the recipe to help others that don’t watch the video. I think of coconut milk in a carton in the dairy aisle and not in a can. Please consider adding a note on the recipe that it’s coconut milk in a can.

I made these this evening. Loved them. I used brown rice flour in place of the almond flour. They were great. Since I am the only one eating them, I made a few plain, I added cinnamon to a couple, and crushed red pepper flakes to another. They were amazing as well. I definitely recommend anyone to try them.

I accidentally used light coconut milk but it still worked out to be amazing! I will use full fat coconut milk next time. Thank you soo much! Just eating one is so filling. So easy to make and successful!

We’ve been paleo for so long that my 7 year old and my 5 year old didn’t know that it was called naan. After making it several times with great success, I realized they were calling it “nom”, like nom nom nom! Haha! Lol! It’s one of our faves! Thanks for all your great work!

Hey Ashley, thank you for a wonderful recipe that turned out perfectly and so deliciously. I was afraid the naan would be gummy from reading the reviews, and mine weren’t at all. I did cook the naan about 3-4 minutes per side on medium heat. The flavor was amazing, the texture a bit crispy and wonderfully chewy. My husband loved them, too! I tried to rate your recipe a 5, and no matter how many times I clicked on the 5th star, it wouldn’t take. Thanks again! You’re tremendous. (I’m not paleio, just allergic to wheat.)

I love this recipe and the resulting bread! I chose to substitute the almond meal with corn meal due to the cost of almonds this year. I used a very finely ground, white, organic corn meal and maybe an extra tablespoon of liquid to the batter. It is quite good. I’m sure it is not as smooth as it would be with the almond flour, but I like the texture. It rather reminds me of the texture of cream of wheat.

I can see me making this almost daily, whether I have stew or curry to spoon up with it or not! Thank you so much for inventing this and sharing it so freely with all of us!

For those not having a good outcome with tapioca flour…use arrowroot flour! I can’t have tapioca so I always sub it out for arrowroot and it worked great in this recipe!
I LOVE these babies and thank you for coming up with this recipe!!!

I just popped in, happy new year all, to say arthritis here so use my pressies, an electric whisk or hand stick blender. I find it looks a bit curdled although it isn’t at all and these mix everything for me so I don’t miss out. Makes lovely smooth batters and when I want them to go a bit further I add a little water IE for a thinner base here.
I love the thick one and often spread hummus or beet spread, but have a big salad on the thin one and they all make a meal.

I am death lover to naan, paratha, murtabak, briyani rice and all kinds of Indian foods.
Living in Malaysia have made all Indian foods my favourites.
And about this paleo lifestyle, I have just started a month.
But always on and off and I always felt dizzy when I eat gluten, flour.

I can’t wait to share my paleo-naan to my friends for my tea break this evening!

Made this for my 7 yr. Old son who cannot have dairy, eggs or gluten. It turned out great! I put jam on it and he ate it for breakfast.
Thank you so much! It’s easy to make and really helps to fill the void as we have not found any bread recipes that were gluten free and also egg free.

This recipe was so delicious and easy. I added a little Italian flair to it by adding Rosemary, oregano, garlic powder, onion powder, salt, and brushing it with olive oil. This definitely will help with my bread craving

So, this is a genius recipe! I didn’t have any tapioca, but I did have some GF flour (Better Batter). I used 1/4 cup of the GF flour, but kept everything else the same. I made them small, so the carb content for 2 is approximately 5 net grams. This morning I had a vegan, GF, low carb grilled cheese (a nearly impossible feat)…I’m so happy!

Made the naan tonight as a substitute for tortillas with beef fajitas- better than tortillas!! Love them Gonna be my go to instead of toast and bread, Coconut wraps cannot compare with the warm soft goodness of these things and so easy. I only wish almond flour wasn’t so expensive but I’m learning to eat better you have to buy better quality ingredients.
Thanks for the recipe. Bread is the hardest thing to give up.

I was so excited to make this over the weekend… I also used the Bob’s tapioca flour and had the gooey middles despite VERY long cooking time. I ended up throwing mine in the oven and it came out more like a cracker. Which was good! But non naan like at all…

Hi I’ve just made the Paleo Naan and my husband loved them as did I. What is the calorie and carb count for these. As I’m type 2 diabetic I checked the carb content for the tapioca flour and it seems to be quite high but I don’t know if the overall carbs come down because I’ve used it with almond flour. If the carbs are high is there anything else I can use?

Hi Jessica, you can use a spatula to help you make the naan rounder or maybe try first pouring the batter while the pan is on low heat, then increase it to higher heat. You can bake the naan after you cook them on a pan to make them more crisp but I’m not sure about pouring the batter into a pan and then baking… if you try, let us know!

These were heavenly! I had been wanting to try these for quite some time, and finally got around to it today. Once I started making them, I couldn’t get enough! Sooooo good. I ran out of almond flour, so I did half almond flour and half brown rice flour. I cooked them in a cast iron pan with a little butter (well, Earth Balance, actually), at a low heat for awhile, so they would cook through to the middle without burning. Worked like a charm. I can’t wait to try them as empanadas. I saved the last bit of batter from this batch to try out as a turnover. I only had clementines in the house, so that’s what I cooked down for the filling. It won’t be the same as apple, but I don’t care – I have a feeling they are going to rock, regardless!

I started making these after stumbling across your site about 6 months ago, and I am so delighted to say that they have become a stable part of my arsenal- I’ve been making double batches to keep in the fridge for the week so I can spoon one into a skillet whenever- to hold breakfast veggies, leftovers from last night, as a side for dinner stir frys (stir fries? Whatever it is, it’s delicious scooped up in these babies), with cinnamon and fruit as pancakes, as a wrap wrapper… You know. I love how gooey/crispy/perfect it is. I’ve been gluten-free for about 8 years and gave up on gf bread shortly after because it tends to be such a sad replacement. I am so happy to have a yummy alternative. Thanks so much!

I just made a half recipe to try it out: YUM! It worked perfectly in a VERY seasoned cast iron skillet with some ghee. I used my spatula to spread it as thin as possible and cooked low and slow. This will be a perfect carb-up for me with some delicious curry!
Thank you!

So good! Been making these for the past few weeks for myself and my husband – Today I had some cold ones from this morning and i just heated them back on pan for lunch and they were better than ever. Thanks for this awesome recipe.

Another comment doesn’t seem to be necessary but I wanted to add my thanks to you for posting this. I used almond flour and then took someone’s suggestion for 1/4C arrowroot and 1/4C potato starch instead of the tapioca. Blended the coconut milk til it was smooth and also sieved the almond flour. I used my old cast iron griddle with the thinnest film of coconut oil which wasn’t even necessary. It is delicious! No gumminess noted, just a nice soft and crispy bite.

The first one was with homemade nutella, the next was nutella and a banana slice, the next was cashew butter and apricot preserves and the last was cinnamon and sugar and butter. All really good.

Someone mentioned keeping this in the fridge. I think that’s a great idea and a perfect use for an empty ketchup bottle, just squeeze out what you need. Thanks again!

It’s all about the pan! Use a larger one than the naan will be, unfortunately teflon only and they are great everytime. I’ve tried everything and this is the only pan that works everytime and they are great!

I need some guidance and input please…..I made this and LOVE the taste, but here’s what happened when I made it. I bought Trader Joe’s Almond Meal (says it was almond flour), so that’s what I used. I don’t have a non-stick pan to cook on stove with, so I put a little olive oil in my skillet and turned to medium heat and poured batter into skillet in round portions. It came out a gummy mess, stuck to bottom of my pan even with the oil, so I found a non-stick pizza pan, put a little olive oil on it and poured the rest of the batter on it and baked it at 350 degrees for about 30 mins (that’s how long it took to cook)….. is having finely ground almond flour instead of almond meal and using non-stick skillet with no oils on bottom the key to success? I really want to make this often, but I bombed it first try and I consider myself a good cook. I am a newbie to cooking with almond flour though. Also, what type non-stick, non-toxic skillet is a good one to buy?

Made these tonight with arrowroot instead of tapioca. Fried in a little bit of oil in a preheated well seasoned cast iron skillet. They were gooey, but put on a baking sheet in 400 degree oven, flipping over after first side browned. They will only crisp up on the side touching the pan while in the oven, and seemed to cook the middle as well.. They were alright dipped in dal. I look forward to trying with tapioca, and also as dessert! Can’t wait to try some of your other recipes, too.

These turned out so yummy! Our 4yr old is allergic to gluten so we had written off naan bread. Such a sad thing since we love Indian food. I made butter chicken tonight and this paired perfectly with it! No complaints and lots of empty plates at the table tonight. I topped ours with garlic and cilantro ghee and a crack of pink salt. Thank you for such an easy and delicious recipe! Having “bread” with dinner was such a treat for our son.

My husband and I just started the whole30 program. Even though we have eliminated sugary stuff – cutting back on roti or naan is very difficult. I am glad that we’ve come across this great recipe. Today I made daikon, collard vegetable in garlic base and we enjoyed that with this paleo naan. It turn out great – just that cooking time is lot more than the traditional roti but no complains.
One minor issue re: the carb content. The Red Mill tapioca flour consists of very high carb (104 gms for 7 naan shared by 2 people). Any suggestions of alternative brands or alternative flour? I know we are probably asking too much here but thought let me post it anyways. May be next time – we are thinking of changing the proportion to 1:4 between tapioca to Almond flour hoping that the naan will be held in one piece. But if anyone tried this before feel free to reply.

Hi, I think your recipe is fantastic! My best one was when I started with the heat on medium to get the batter ‘puff up’ then I turned it down to low and was very patient, as you suggested. Next time I will double the recipe to make more, as they are perfect. I look foreward to looking through your site. Thank you for taking the time to experiment for the rest of us.

Oh.my.goodness. I just made a 1/4 batch to test this out, planning to eat it tomorrow night. Well, it’s almost gone so I’ll have to make more tomorrow, but a full batch for sure. It’s so heavenly. I added a few shakes of Penzey’s Fox Point seasoning (alllll the alliums) to the batter and fried it in avocado oil in a cast iron pan. The outside is suuuuuuuuper crispy while the inside has a nice chew. It actually reminds me a lot of a scallion pancake, which I miss so much too. Thank you for this recipe, it’ll definitely be in my regular rotation!

It should be chewy but not gummy/undercooked. Have you seen my Paleo Naan FAQ? Hopefully that will answer your questions. You can also bake the bread afterwards to make sure it’s cooked through if you want.

I’m not paleo, but my stomach appreciates wheat free foods. This recipe is one of my favorite of all time because it just goes great with everything and it’s as simple as making a pancake. Thank you for sharing it with us!

Also as an alternative to almond flour, I have used chickpea flour with equally great results.

Love these naans! These work great when making pizzas! I also love what you are making, I have a blog called Clean Eating Teen and I look to you for inspiration when trying to come up with new recipes.